Bianjing roast duck
Recipe introduction: persimmon is red in color, crispy in skin and tender and fragrant in duck meat.
material
Ingredients: Beijing stuffed duck 2500g,
Accessories: 50g of winter vegetables,
Seasoning: 5g of salt, 50g of sweet noodle sauce, 5g of sesame oil and 30g of honey.
working methods
1. Slaughter and bleed the duck, scald it thoroughly with 60% or 70% hot water, take it out, push it backwards from the breast by hand, remove most of the hair, wash it in a cold water basin, remove the fine hair with tweezers, cut off the double bones of claws and arms, and pull out the tongue;
3. Open a small mouth along the rib from the left arm, take out the internal organs, open it from the neck, take out the crop, wash it inside and outside, and rinse it with boiling water;
4. Beijing and winter vegetables are put into the abdomen in groups;
5. Wipe the skin evenly with salt water first, then use honey, block the anus with straw knot, insert the trachea under the leg bone, inflate it, and let the air circulate to dry;
6. Heat the stove with straw, then evenly suppress the fire with burnt straw ash, hook the throat with a duck hook, put the other end through with an iron bar and hang it outside, hang the duck in the stove, seal the oven door and cover the upper opening;
7. Bake until the duck is persimmon red, and then bake;
8. When eating, start from the lower part of the duck neck and the upper part of the crop, cut the whole body into pieces and put it on a plate;
9. Wash the radish, cut it into butterflies and put it on the plate;
10. Remove the roots from the onion, wash it, cut it into chopped green onion and put it on a plate;
1 1. Serve butterfly radish, chrysanthemum onion and sweet noodle sauce with duck slices;
12. Slice the duck leg lean meat and put it on the plate;
13. Dig out duck oil and chop it on the lean side;
14. the duck head is broken and placed on both sides of the lean meat;
15. Put Beijing cuisine and winter cuisine in the belly of the duck on the edge of the plate and serve it;
16. Duck skeleton can be made into soup and cooked with mung bean noodles.